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More like this: tarts, egg pizza and chard.

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  • Fara Hunt

    I just really want to make this!!!

  • Teri Toyn

    I want the casserole/tart recipe. I only get the crust. Does anyone have the recipe for the filling?

asparagus & greek yogurt custard galette with pickled mustard seeds

  • Amy Nadeau

    how do you get the recipe?I am getting frustrated.

  • Holly Fynn

    Amy...click on the word website at the top of the image and scroll down. The recipe is there

Gardener's Crostata with Cherry Tomatoes, Herbs, & Parmesan | Suvi sur le vif // Lily

  • Jenny Bilverstone-Crocker

    In English please .

  • Karensa Comber

    Yeah, need English version....

  • Fizzy Zojaji

    Google Translate. Not perfect but workable. Enjoy! ------------------------------- Breakfast discussion was resolved today to when I went to market and bought a kilo of ripe, fragrant and juice tirskahtelevia cherry tomatoes. I applied to tomato recipes morning I will come back and face in front of a recipe for tomato crops of crostatasta. Crostata is an Italian pie, similar to the French galette or a rustic, free-shaped pie, which is baked generally on the hood. Crostata and the galette is yes in my kitchen, best friends, because they do not require meticulous mini scale, but the shell is much better looking relaxed and stress-free set. I was not completely satisfied with the way any prescription, so here is our mother and my kyhäämä workable recipe. This version uses the conventional rahkavoitaikinaa (mild happammuus and the freshness of the dough is well suited for tomatoes sweetness) at a lower dose than the original recipe, the dough should not be so thick bark. Filling pestomaisesti tomatoes seasoned with fresh herbs, olive oil, garlic and Parmesan, but I left yrttihöysteen rougher than the smooth peruspeston. I call this pie many of these herbs because of the gardener's crostataksi, it sounds wacky to your ear. Oh just to say this, but tomaattipiirakaksikin. In any case, it is time for a delicious thing. * Just incredibly easy conversion will be finished when you use the puff, high-quality valmispestoa and, well, good cherry tomatoes. Tomatoes with do not be fooled. The Gardener's crostata 125 g of butter 125 g of fat-free cottage cheese 2,5 dl wheat flour less than 1 teaspoon of baking powder 1 teaspoon salt 350 g of ripe cherry tomatoes a good handful of fresh herbs (thyme, basil, oregano, rosemary, sage, parsley ..) 1-2 cloves of garlic. salt, black pepper, olive oil, Parmesan cheese and a pinch of sugar 1 egg yolk lubrication Mix the flour salt and baking powder. Cut the cold butter into small pieces Mix the flour. Add curd and mix until smooth, avoiding unnecessary kneading. Flour in this document are arbitrary, add them to the dough seems too damp. Pat the dough into a rectangle shape into a sheet, foil wrap and place in the fridge to rest for one hour. The dough can be made perfect by the way the night before, allowing the assembly of crostatan is a quick thing. Grate the garlic clove / claws and chop the herbs. Mix them together with salt, freshly ground black pepper, sokeriripauksen and a drop of oil in a bowl with a mess. Prick the tomatoes for a few holes (barbecue stick, the tip of a sharp knife, etc, watch your fingers) and mix them in a bowl with the herb mixture. Roll out the dough with flour into a thin, ympyräiseksi disk, move the leivinparilla sheet covered with baking paper and fill with cherry tomatoes mausteineen center. Sprinkle the cherry tomatoes on top of a small handful of parmesan cheese, tomatoes muljauta messed up a few times and pour the dough to the edges of the outermost on the tomatoes, patted lightly. Lubricate crostatan edges lightly with beaten yolk of the egg and slide into the oven 200 ° C for 25-30 minutes, or until the pie edges are golden brown. Let cool slightly and garnish with more fresh herbs on top. Enjoy slowly.

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